We can’t imagine anyone that doesn’t love a good barbeque or something hot off the grill. And we don’t just smoke and grill during the warmer months – we’re at it all year long and we live in the Northeast. But when “grilling season” arrives we do seem to enjoy it just a bit more as we get to sit with our friends and family on the deck when we’re not manning the grill or smoker. And it’s a whole lot easier to grill without winter gloves on!

Once you have tried this top selling All American Dry Rub we’re confident that you’ll reach for it over and over again.

The Story Behind Our All American Dry Rub

This was one of our first rubs that was created by request. It was done in collaboration with a local barbecue pitmaster who was also an avid hunter and he would periodically stop in our facility to talk spices and take in the aromas. He always seemed to have an extra pep in his step when it got close to deer rifle season. He loved to pick our brains and talk about all the different ways he could prepare venison (burgers, steaks and ribs are his favorites) and how he would cook them (smoked, grilled or slow roasted). The trophy rack always seemed secondary.

At the time we hadn't yet created anything specifically for wild game. After talking to him for a bit he told us that he was looking for something that was smoky, salty and with just a little bit of sweetness and heat.

Since this was one of our first requested blends we were excited to get to work and see if we could get something that he would enjoy (and maybe tell a few others about). We came up with three versions for him to try and this was the one that his friends and family enjoyed the most.

Cooking with All American Dry Rub

Our classic All American Dry Rub is a terrific all around spice rub that is great to keep on hand. Use it as a seasoning mix by adding it to your ground beef for a tangy burger or use it as an all-purpose rub on venison, elk, beef, pork and it’s really a big hit with our hunting customers. We’ve even had a customer tell us that it is magically on corn on the cob!

When using it as a rub we generally recommended 1 tablespoon per pound of meat. Coat the meat and then use your hands to work the spice rub into the meat -- that's why it's called a rub! Once this is done place into a resealable bag (we just use large zip lock bags) and then refrigerator for a while to let the seasonings marry with the meat.

This rub may be best on smoked venison ribs and we like to season the ribs and then work the rub into the meat and place in the fridge to work its magic for about 8-12 hours before smoking.

For burgers we don't like to overwork the meat so we just season the outside of the burgers and let sit for about 30 minutes before grilling.